Chicken in a Pot

2 each Chickens, frying -- quartered
1/2 cup Olive oil
1 each Onion, lg -- minced
1 each Clove garlic -- minced
1 teaspoon Salt
3/4 teaspoon Pepper
1 each Tomato, med -- chopped
1/2 cup White wine -- dry

In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper.
Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender.

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